Barefoot Contessa Moroccan Lamb Tagine

Barefoot Contessa Moroccan Lamb Tagine is made with lamb shanks, yellow onions, garlic, ginger, canned tomatoes, butternut squash, and a blend of warm spices including cumin and cardamom. This recipe creates a richly spiced, slow-cooked stew perfect for entertaining. It takes about 3 hours and 40 minutes to prepare and serves 6.

Barefoot Contessa Moroccan Lamb Tagine Ingredients

• Good olive oil
• 6 small frenched lamb shanks (5 to 6 pounds total)
• 3 cups chopped yellow onions (2 large onions)
• 3 garlic cloves, thinly sliced
• 1 tablespoon grated fresh ginger
• 1½ teaspoons chili powder
• 1½ teaspoons ground turmeric
• 1½ teaspoons ground cumin
• ½ teaspoon ground cardamom
• 1 (4-inch) cinnamon stick
• 1 (28-ounce) can diced tomatoes, such as San Marzano
• 2 cups good chicken stock, preferably homemade
• 2 tablespoons light brown sugar, lightly packed
• 4 (½-inch-thick) slices of lime
• Kosher salt and freshly ground black pepper
• 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
• 1 pound butternut squash, peeled and 1-inch-diced
• ½ pound sweet potatoes, unpeeled and 1-inch-diced
• Steamed Couscous, for serving

How To Make Barefoot Contessa Moroccan Lamb Tagine

1. Preheat the Oven: Set the oven to 300°F.
2. Brown the Lamb: Heat 2 tablespoons olive oil in a large Dutch oven. Pat lamb shanks dry and brown in batches for 3 minutes per side. Set aside.
3. Sauté Aromatics: Add onions and cook for 5 minutes. Add garlic and ginger; cook for 30 seconds.
4. Add Spices: Stir in chili powder, turmeric, cumin, cardamom, and cinnamon stick; cook for 1 minute.
5. Create the Sauce: Add tomatoes with liquid, chicken stock, brown sugar, lime slices, 1 tablespoon salt, and 1 teaspoon pepper.
6. Add Vegetables: Stir in potatoes, butternut squash, and sweet potatoes. Bring to a boil.
7. Combine and Bake: Return lamb to the pot, spoon sauce over shanks, cover, and bake for 3 hours until meat is very tender.
8. Serve: Serve hot with steamed couscous.

Recipe Tips

• Ask for Small Shanks: Front-leg lamb shanks are ideal—more tender and perfectly portioned.
• Use a Large Dutch Oven: A wide, heavy pot ensures even cooking and browning.
• Make It Ahead: Assemble the entire dish, refrigerate, and bake before serving.
• Balance the Flavors: The brown sugar and lime add sweet and tangy notes to complement the spices.
• Layer for Flavor: Sautéing the spices before adding liquids deepens the dish’s complexity.

What To Serve With Lamb Tagine

This lamb tagine is best served with fluffy steamed couscous, but it also pairs beautifully with warm flatbread, yogurt with mint, or a crisp cucumber salad to balance the richness.

How To Store Lamb Tagine

Refrigerate: Store cooled tagine in an airtight container for up to 3 days.
Freeze: Freeze for up to 3 months. Thaw in the fridge and reheat gently on the stove or in the oven.

Lamb Tagine Nutrition Facts

• Calories: 620
• Total Fat: 34g
• Saturated Fat: 12g
• Carbohydrates: 38g
• Sugar: 9g
• Protein: 45g
• Sodium: 850mg

FAQs

Can I use a different cut of lamb?
Lamb shanks are ideal for slow cooking, but shoulder cuts can work in a pinch.

Is this dish spicy?
It has mild heat from the chili powder, balanced by sweet and earthy flavors.

Can I prep it in advance?
Yes, fully assemble and refrigerate, then bake before serving.

What if I don’t have San Marzano tomatoes?
Use whole peeled tomatoes and pulse in a food processor to mimic the texture.

Can I use a slow cooker?
Yes, brown the lamb and aromatics first, then cook on low for 8–9 hours.

Try More Recipes:

• Barefoot Contessa Herbed Pork Tenderloins With Apple Chutney
• Barefoot Contessa Make-Ahead Roast Turkey
• Barefoot Contessa French Chicken Pot Pies